Roasted Tomato and Red Pepper Soup

  • 45 minutes
  • 8 cups
  • Intermediate
  • Affordable


4 large tomatoes, cut into large pieces (5 cups)

3 medium red bell peppers, cut into large pieces (3 cups)

1 medium onion, cut into large wedges

3 cloves garlic

4 ounces uncooked penne, orecchiette, or other short-cut pasta (2 cups cooked)

6 ounces green beans, cut into ½-inch pieces (1 cup)

2 medium carrots, cut into ½-inch dice (1 cup)

1 cup frozen green peas, thawed (5 ounces)

1 tablespoon white wine vinegar

1 teaspoon fresh oregano, finely chopped

½ teaspoon sea salt

⅛ teaspoon freshly ground black pepper

1 cup unsweetened, unflavored plant milk

1 tablespoon fresh parsley, finely chopped


Preheat oven to 425°F. Line a baking sheet with parchment paper.

Place tomatoes, bell peppers, onion, and garlic on the baking sheet. Bake for 20 to 30 minutes.

Meanwhile, bring a pot of water to a boil. Add pasta, green beans, and carrots. Cook according to pasta’s package instructions. Add peas 2 minutes before pasta is done. Drain pasta and vegetables. Set aside.

Transfer the roasted vegetables to a blender. Add vinegar, oregano, salt, black pepper, and 1 cup water. Blend into a smooth soup.

Transfer blended soup to a pot. Bring to a boil. Add milk, pasta, green beans, and carrots. Cook 3 to 4 minutes, until soup is heated through.

Serve soup hot, garnished with parsley.

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